In the Kitchen: Quesadilla Edition

Kendol called me the other day and asked if we could make chicken quesadillas for supper. My mexican food loving self was super excited. And it just so happened that I had just run across a quesadilla recipe on Pinterest (of course). So we combined the recipe with a little common cooking sense and they were D-E-L-I-C-I-O-U-S!! They aren't the prettiest and they are messy, but O so good. I'm sure with a little tweaking we could make them more presentable. We used chicken, but of course, you can use any meat you want... chicken, hamburger meat, crab meat (that's what the Pinterest/Viking recipe called for).. Whatevs! The recipe below makes three large quesadillas. We only made two, but there was definitely enough for three. And Kendol only at half of his and I only ate 1/4 of one, so you better be hungry, invite people over or serve them at a party!

Ingredients
1 8oz. Cream Cheese
2 Cups Mexican Cheese
1 Can Rotel- Drained
1/2 4 oz. Can Diced Green Chillis
Chicken Strips/Breasts
Pack of Large Tortillas
Butter

Kendol seasoned about 6-7 chicken strips with Tony's, Lemon Pepper, Salt and Pepper and cooked them in a skillet until done.

Shred or Chop the chicken into little peices... whichever you desire.

Mix (softened) cream cheese, mexican cheese, (drained) rotel and some green chiles (however much you want).

At this point you can mix the chicken in with the cheese mixure or put it in the quesadilla seperately.

Lay tortilla flat and put a layer of the cheese mixture on (don't get to close to the edges or it runs out the sides). Sprinkle as much chicken as you want on top of the mixture.

Place tortilla in skillet and put a second tortilla on top.

Cook on both sides until tortilla is cooked to your liking!

We served with melted Pancho's cheese dip poured on the top, and dipped in Pancho's Salsa and Sour Cream.

A Few Tips for Next Time:

~Don't put ingredients so close to the edge, so it want run out. Would be much more presentable.

~Maybe mix the meat in with the other ingredients. Maybe that would thicken it up a bit.

~Maybe using small tortillas, for each person, would be more reasonable, since they are so rich and filling.

~GET A QUESADILLA MAKER- Flipping is the tricky part and where the mess begins..

~If serving for a party. I would definitely suggest the quesadilla maker and letting them cool before you cut them.

Please Note: I never said anything about being healthy!! That's not in our vocabulary, I don't think.

P.S. This is all I could think about every time I type quesadilla.

HAPPY COOKING!